Chorizo Street Tacos: The Ultimate Guide to Authentic Flavor

Holiday Green Beans are a staple on my family’s table every Thanksgiving and Christmas, and for good reason! Forget those bland, boiled green beans you might remember from childhood. This recipe transforms simple green beans into a vibrant and flavorful side dish that will have everyone reaching for seconds. Are you ready to elevate your holiday spread with a dish that’s both delicious and surprisingly easy to make?

Green beans, while humble, have a long and interesting history, cultivated for centuries across the globe. While their exact origins are debated, they’ve become a beloved vegetable in countless cuisines. In the United States, green bean casserole, often featuring canned soup and fried onions, gained popularity in the mid-20th century. However, this Holiday Green Beans recipe offers a fresh, from-scratch alternative that honors the vegetable’s natural flavor.

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The green beans are crisp-tender, not mushy, and the addition of toasted almonds provides a delightful crunch. A bright and tangy vinaigrette ties everything together, adding a burst of flavor that complements the earthy green beans beautifully. Plus, it’s a relatively quick and easy side dish to prepare, freeing you up to focus on other aspects of your holiday feast. Trust me, once you try these, you’ll never look at green beans the same way again!

this Recipe

Ingredients:

• For the Chorizo:
• 1 pound Mexican chorizo, casings removed
• 1/2 white onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and freshly ground black pepper to taste
• For the Taco Assembly:
• 12 small corn tortillas (street taco size)
• 1/2 cup chopped fresh cilantro
• 1/2 white onion, finely chopped
• 2 limes, cut into wedges
• Your favorite hot sauce (optional)
• Optional Toppings:
• Queso fresco, crumbled
• Pickled red onions
• Avocado slices or guacamole
• Radishes, thinly sliced
• Salsa verde or salsa roja

Preparing the Chorizo:

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped white onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic. This step is crucial for building a flavorful base for the chorizo.
2. Cook the Chorizo: Add the chorizo to the skillet, breaking it up with a spoon as it cooks. Cook until the chorizo is fully cooked and slightly browned, about 8-10 minutes. Make sure to stir frequently to prevent sticking and ensure even cooking. You want the chorizo to render its fat and become slightly crispy.
3. Season the Chorizo: Stir in the chili powder, smoked paprika, and cumin. Season with salt and freshly ground black pepper to taste. Cook for another minute, allowing the spices to bloom and infuse the chorizo with flavor. Taste and adjust seasonings as needed. Remember that chorizo is already seasoned, so be mindful of the salt.
4. Drain Excess Fat (Optional): If there is a lot of excess fat in the skillet, you can drain some of it off. However, leaving a little fat adds flavor and helps keep the chorizo moist. I usually leave a tablespoon or two.
5. Keep Warm: Once the chorizo is cooked, remove it from the heat and keep it warm while you prepare the tortillas and toppings. You can cover the skillet with a lid or transfer the chorizo to a warm oven (set to a low temperature) to prevent it from drying out.

Warming the Tortillas:

There are several ways to warm corn tortillas. My preferred method is to use a dry skillet, but you can also use a microwave or oven.

1. Skillet Method: Heat a dry cast iron skillet or griddle over medium heat. Place one or two tortillas in the skillet at a time and cook for about 15-30 seconds per side, until they are heated through and slightly pliable. You want them to be warm and flexible, but not crispy.
2. Microwave Method: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until heated through. Be careful not to overheat them, as they can become tough.
3. Oven Method: Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and bake for 10-15 minutes, or until heated through.
4. Keep Warm: As you warm the tortillas, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable until ready to assemble the tacos. This prevents them from drying out and cracking.

Assembling the Tacos:

1. Fill the Tortillas: Place a generous spoonful of the cooked chorizo in the center of each warm tortilla. Don’t overfill the tortillas, as this can make them difficult to eat.
2. Add Toppings: Top the chorizo with chopped fresh cilantro, chopped white onion, and any other desired toppings, such as crumbled queso fresco, pickled red onions, avocado slices, or radishes.
3. Serve Immediately: Serve the tacos immediately with lime wedges and your favorite hot sauce on the side. Encourage your guests to squeeze fresh lime juice over their tacos for a burst of citrusy flavor.

Optional Topping Preparations:

While the chorizo and simple cilantro-onion topping are classic, here are some quick instructions for preparing some of the optional toppings to elevate your taco experience:

Pickled Red Onions:

1. Slice the Onions: Thinly slice one red onion.
2. Prepare the Brine: In a small saucepan, combine 1/2 cup white vinegar, 1/4 cup water, 2 tablespoons sugar, and 1 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
3. Pickle the Onions: Place the sliced red onions in a jar or heat-safe container. Pour the hot brine over the onions, making sure they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes before serving. The longer they sit, the more flavorful they become.

Guacamole:

1. Mash the Avocado: In a bowl, mash two ripe avocados with a fork until smooth or slightly chunky, depending on your preference.
2. Add Flavor: Stir in 1/4 cup chopped white onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon minced jalapeño (optional), and salt to taste.
3. Mix Well: Mix all ingredients together until well combined. Taste and adjust seasonings as needed.
4. Prevent Browning: To prevent the guacamole from browning, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until ready to serve.

Salsa Verde:

While you can buy store-bought salsa verde, homemade is always better! This is a simple recipe for a vibrant and flavorful salsa verde.

1. Roast the Ingredients: Preheat your broiler. Place 4-5 tomatillos (husks removed), 1 jalapeño (or more, to taste), 2 cloves garlic (unpeeled), and 1/4 white onion on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the tomatillos are softened and slightly charred.
2. Cool Slightly: Let the roasted vegetables cool slightly.
3. Blend the Salsa: Place the roasted tomatillos, jalapeño, garlic (peeled), and onion in a blender or food processor. Add 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and salt to taste.
4. Blend Until Smooth: Blend until smooth, adding a little water if needed to reach your desired consistency.
5. Adjust Seasonings: Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Tips for the Best Chorizo Street Tacos:

• Use High-Quality Chorizo: The quality of the chorizo will greatly impact the flavor of your tacos. Look for Mexican chorizo, which is typically made with pork and seasoned with chili peppers and spices.
• Don’t Overcook the Chorizo: Overcooked chorizo can become dry and crumbly. Cook it until it’s fully cooked but still slightly moist.
• Warm the Tortillas Properly: Warm tortillas are essential for a good taco. They should be pliable and easy to fold without breaking.
• Don’t Overfill the Tacos: Overfilled tacos are messy and difficult to eat. Use just enough chorizo and toppings to fill the tortilla without making it too bulky.
• Serve Immediately: Tacos are best served immediately after assembly. This ensures that the tortillas are warm and the toppings are fresh.
• Experiment with Toppings: Don’t be afraid to experiment with different toppings to find your favorite combination. Some other popular toppings include shredded cabbage, pico de gallo, and crema.
• Make it a Fiesta: Serve your chorizo street tacos with other Mexican favorites, such as rice, beans, and guacamole, for a complete and festive meal.

Enjoy your delicious homemade Chorizo Street Tacos! They’re perfect for a casual weeknight dinner, a weekend gathering, or any time you’re craving a taste of Mexico.

Conclusion:

And there you have it! These Chorizo Street Tacos are more than just a meal; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone who loves bold, authentic flavors and appreciates a quick and satisfying weeknight dinner. The combination of the spicy chorizo, the bright cilantro-lime slaw, and the warm, soft tortillas is simply irresistible. It’s a symphony of textures and tastes that will leave you craving more.

But why is this recipe so special? It’s the perfect balance of simplicity and depth. The ingredients are readily available, the preparation is straightforward, and the results are phenomenal. You don’t need to be a culinary expert to whip up these tacos; even a beginner cook can achieve restaurant-quality results. Plus, the recipe is incredibly versatile, allowing you to customize it to your liking.

Serving Suggestions and Variations:

Think of this recipe as a starting point for your own culinary adventure. While I love the classic combination of chorizo, slaw, and tortillas, there are endless possibilities for customization.

* Spice it up! If you’re a fan of heat, add a few slices of jalapeño to your tacos or drizzle them with your favorite hot sauce. A chipotle crema would also be a fantastic addition.
* Go vegetarian! Substitute the chorizo with seasoned black beans or crumbled tofu for a delicious vegetarian option.
* Add some cheese! A sprinkle of crumbled queso fresco or cotija cheese adds a salty, tangy element that complements the chorizo perfectly.
* Get creative with the slaw! Experiment with different vegetables in your slaw. Shredded cabbage, carrots, and red onion are all great options. You can also add a touch of sweetness with some chopped mango or pineapple.
* Don’t forget the sides! Serve your Chorizo Street Tacos with a side of Mexican rice, refried beans, or a simple guacamole for a complete and satisfying meal. A refreshing agua fresca would also be the perfect accompaniment.
* Make it a party! Set up a taco bar with all the fixings and let your guests create their own masterpieces. This is a fun and interactive way to entertain a crowd.

I’m confident that once you try these Chorizo Street Tacos, they’ll become a regular part of your meal rotation. They’re perfect for a quick weeknight dinner, a casual weekend gathering, or even a fun and festive Cinco de Mayo celebration.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the deliciousness of these authentic street tacos. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you try the recipe as is, or did you add your own unique twist? Share your photos and comments in the section below. Let me know what you thought and what variations you tried. Your feedback is invaluable and helps me create even better recipes in the future. Happy cooking, and enjoy your amazing Chorizo Street Tacos!